Step 1

Make the sushi rice: Rinse the rice using a fine mesh strainer. Combine the rinsed rice and water in a pot and bring to a boil over medium heat. Once boiling, reduce the heat to low and cover. Let the rice cook on low heat for 16-18 minutes. Stir in the rice vinegar, sugar, and salt. Set aside.

Step 2

Meanwhile, combine all of the teriyaki sauce ingredients in a medium sauce pan. Bring to a boil while whisking constantly over medium heat. It should thicken quickly. Remove from heat.

Step 3

Add the cubed chicken to a bowl along with 1 tbsp oil. Pour HALF the teriyaki sauce over top and set the remaining sauce aside. Toss to coat the chicken.

Step 4

Preheat your air fryer to 375 for 3 minutes and spray the basket with cooking oil. Add the marinated cubed chicken to the air fryer. Cook for 11-13 minutes, tossing every few minutes, until the internal temp of the chicken reaches 165 degrees. Add the cooked chicken to a bowl and toss with the remaining 1/2 of the teriyaki glaze. *See below for baked option.

Step 5

While the chicken and rice are cooking, make the spicy mayo. Combine the ingredients in a bowl and whisk well. Keep in the fridge until ready to serve.

Step 6

Assemble your bowls: add some sushi rice, chicken, cucumbers, pickled onions, edamame, pineapple, and carrots to a bowl. Drizzle with some of the spicy mayo and top with sesame seeds. Enjoy!